Application of Angel Aroma-Producing Active Dry Yeast in the Production of Qingxiang Xiaoqu Baijiu by Solid-State Fermentation

CHENG Wei1, ZHANG Jie1, PAN Tianquan1, LI Na1, WU Lihua2, HAN Xu2, XUE Xijia2 and PENG Bing1 ((1.Anhui Jinzhongzi Distillery Co. Ltd., Fuyang, Anhui 236023; 2.Analysis and Test Center, Jinzhongzi Group Co. Ltd., Fuyang, Anhui 236018, China)

Liquor-Making Science and Technology - - Contents -

Abstract: The use of aroma- producing yeast in Baijiu fermentation process could produce higher content of ester compounds without any decrease in liquor yield. Active dry yeast technology could keep the activity and the properties of yeast for a long time. In order to improve the quality of Qingxiang Xiaoqu Baijiu by solid- state fermentation, in this study, Angel aroma- producing active dry yeast was applied, tracing detection of the change in the content of flavoring substances such as ethyl acetate and ethyl lactate etc. was performed, and comparative analysis of main flavoring substances indexes was done. The results showed that, compared with the contrast group, there was significant change in the content of flavoring substances such as ethyl acetate and ethyl lactate etc. in the experimental group (the group of adding 0.05 % Angel aroma- producing active dry yeast), the content of ethyl acetate increased by 12.50 %, the content of total esters increased by 18.50 %, the content of fusel oil decreased by 8.16 %, the ratio of ethyl acetate to ethyl lactate increased from 1.67 to 2.38, and the ratio of total acetate to higher alcohols increased from 0.34 to 0.61. The produced Xiaoqu Baijiu had more harmonious and pure taste and its quality got improved greatly. Key words: microbe; aroma- producing yeast; Qingxiang Xiaoqu Baijiu by solid- state fermentation; the ratio of ethyl acetate to ethyl lactate; the ratio of total acetate to higher alcohols

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